I didn't use the crystalized ginger and used molasses instead of dark corn syrup...and these still came out great! I brought them to a 4th of July event and got positive reviews. I definately agree with the revieers that said this tasted like a ginger snap~but much softer. Used a tablespoon of dough for every cookie to make miny cookies~very cute and very delicious!

wonderful if served after 12-24hrs

Such a yummy cookie. Perfect recipe, no changes made.

Excellent! Made with 1 T light corn syrup and 1 T molasses (I was out of dark corn syrup). My husband rated these "the best ever"! Perfect for Christmas.

So delicious and crispy! I didn't have any dark corn syrup, so I did what another reviewer suggested, using 1/4 cup brown sugar and a whole egg instead of the white alone. And somehow I managed to run out of baking soda without noticing, so I used a heaping tsp. of baking powder. I also rolled them in turbinado sugar instead of white -- beautiful! These are the kinds of cookies that you have to keep eating because that wonderful ginger and spice flavor stays in your mouth. This recipe is definitely going to become a regular thing in my house!

This is a nice-tasting cookie. I only had salted butter, so omitted the salt. I got 2 dozen cookies from this recipe. Baked the first dozen for 15 minutes; second dozen for 17 minutes which made them a little crispy around the edges and chewy inside the way we like them. I would try adding lots more crystallized ginger next time. Thanks for the recipe, J. Storm!

These are really delicious. I added a little extra sugar and changed some things around. Like using baking powder instead of soda, using a little brown and cutting the corn syrup in half. Adding a little yolk, and later an itsy bit of milk. I added more of each spice plus nutmeg too-- I like mine full of flavour. The reason for most of this was because I like a fluffier cookie, so mine were a tad different... I'm sure the crunchy cookie is absolutely to-die-for as well! Like another reviewer, I left the powdered sugar off.

These came out very yummy - about to make them again!

These are definitely among the best cookies I have ever eaten. I love the crystalized ginger for the extra zip and the texture is just the best—light and crispy and melt-in-your-mouth. They are perfect just the way they are, but since I love chocolate-covered ginger, next time I might try dipping half the cookie into melted dark chocolate. Or I might roll out the dough and make ginger boys. Thanks, J. Storm, for sharing this wonderful recipe!

These are very good, very different cookies. They remind me of a gingersnap, but not as strong. I don't really even like gingersnaps, but these are great--sort of a cross between a snickerdoodle and a gingersnap. I don't know--they're hard to describe, but they're delicious. In my opinion, the best way to do them is to place each ball of dough in the white sugar and press it down into the white sugar. This gives it more coverage with sugar and it looks more sparkly after cooking. I liked the look better without dipping in the powdered sugar afterwards.

This is the perfect cookie. The spice blend is absolutely flawless, and the texture is ideal. These cookies keep well at room temperature and do not go stale, even with repeated opening of the container. I cannot think of a single improvement, except perhaps to double the recipe when you make them.

tasty cookie. crystalized ginger is a great touch.

Everyone LOVES these cookies. Several people have said these are the best cookies they have EVER eaten. So delicious; the crystallized ginger gives them a real ZING! I didn't dip them in the powdered sugar, and don't think they need that extra sweetness. Perfect without it!

Spice cookies are my favorite, and this recipe is fantastic! The spices come out so flavorful! I've only made them once so far, and had to tweak it since I had no corn syrup. I ended up adding 1/4 cup brown sugar instead, and adding the whole egg. The texture came out delicately crispy and crunchy, like a tea cookie, and I loved it (I enjoy crunchy and crispy far more than chewy cookies). I'm not sure how the original recipe should come out, but I liked the tweaked version so much I'll probably just make it that way.

This was a great recipe and it tasted fantastic the first time I tried it. I made them originally for a Party but they tasted so good my husband insisted I took something else because he wanted them all! They have a really strong flavour and unlike some of the other recipes I've tried they came out the oven looking perfect.

Really yummy. I love the crystallized ginger bits. My 2 year old couldn't get enough of these. We're about to make some more :)

I baked these cookies and filled the cookie jar over the holidays. They were a big hit. The combination of spices with the crystallized ginger makes for a crispy, gingersnap-type treat. They didn't last long.

This cookie was a big hit at my office. They turned out very well, even the first time, and I found them to be easy and quick. Thank you!